Bebinca

This is a traditional Goan dessert known as the Queen of dessert.. it’s coconut based and layered.. it takes a lot of time to prepare this dish and needs a lot of patience but it’s so yummy and melts in the mouth so all that effort is worth it in the end...

12 egg yolks

150g plain flour

600ml coconut milk

350g powdered sugar

1/2 tsp salt 

1 tsp nutmeg

1 cup ghee (melted)

1-2 tbsp Caramalised sugar ( this is for colour) 

Method:

1. Mix the egg and sugar, beat well until nice and creamy.
2. Slowly stir in the coconut milk.
3. Sift the flour and mix well.
4. Add salt, nutmeg and 1 tbsp of ghee. Mix until you get a smooth batter . 
5. the mix and divide equally into two bowls.
6. Add caramalised sugar in one, this will give you a darker texture layer.
7. Preheat a top oven. I used a square baking pan but you can use any shape as long as it’s a strong heavy based baking pan. Add 2 tbsp ghee and using a brush ensure it’s evenly spread.
8. Add 1 cup (ensure it’s covered the base of the pan, stick to the same quantity for each layer so you will get even layers) of the light batter and let it cook for 15 mins on 150deg. 
9. Remove from the oven, brush with a tbsp of ghee. And then pour 1 cup of the dark batter. Bake for another 10 mins.
10. Continue with alternate layers of light and dark batter, brushing ghee each time and cook for 10 mins each time. You should end with 7-9 layers.
11. Once complete remove from the oven and cool.
12. Only flip the Bebinca once cool. If it’s not loose just heat it for 2-3 mins this should allow for it to flip easily.
13. Slice and enjoy your bebinca. We love eating it slightly warm. 

Tips:

Caramalised sugar is made by melting sugar in a pot on low heat until golden brown. Don’t leave it too long as it will burn.

Making Bebinca takes time and patience, don’t worry if you get it wrong first time. Keep trying , once you understand how the oven temperature works you will get the gist. 

Pull apart Garlic Bread

This bread is tasty and looks amazing.. really easy to make.. it’s basic bread recipe filled with garlic parsley butter.

Ingredients 

For the bread

3cups bread flour

1 cup milk

1 egg

1 packet instant yeast

1/2tsp sugar

1/2tsp salt

2 tbsp melted butter

Olive oil

Warm Water if needed for kneading 

For the filling

4-5 tbsp butter

6-8 garlic pods chopped finely

Freshly chopped parsley

Method:

1. Mix all the bread ingredients and knead into a soft dough.. the dough will get sticky, but rub olive oil on your palms and knead well.
2. Cover the bread dough and store in dark place for 30-40mins.
3. Whilst the dough is resting , prepare the filling. In a pan add some olive oil and the butter.. olive oil helps prevent the butter from burning.
4. Add the chopped garlic and let it cook. Be careful not the burn the garlic.
5. When garlic is sautéed well add the parsley and leave to cool. 
6. The dough should be well risen, punch the air out and knead again.
7. Cut into 4 equal pieces. Dust the rolling surface with flour. Roll each piece into 6 circles. 
8. In an oven tray, line with baking paper and place the first circle.
9. Spread the filling and add the next dough circle. Repeat until all 4 are layered. 
10. Place a circular shaped cutter or glass in the centre of the circle and using a knife cut through the layers of the dough into 6 equal parts.
11. Now cut each part into half so you should have 12 segments.
12. Take each segment and twist them twice away from each other. Ensure you join the ends and shape accordingly. Repeat for all the segments.
13. Brush the rest of the filling on the top. Cover and leave for 20 more mins.
14. Preheat the oven to 240deg. Place the bread reduce to 200deg and cook for 15 mins. Please check as depending on the thickness might need to be cooked more.
15. Once cooked, cover with a cloth for atleast 10-15 mins, before serving.
16. Enjoy! 

Slow cooked Chinese Pork Shoulder

An easy midweek dinner that the family will love.. it’s got a hint of sweet and spice with a nice textured gravy sauce.

Ingredients

500g pork shoulder steaks
1 tbsp ginger/garlic paste
1 tsp chilli flakes
2 cloves sliced garlic
1 green chilli sliced
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Shaohsing rice vinegar
1 tbsp Worcester sauce
2 tbsp oyster sauce
1 tbsp bbq sauce
1 tbsp garlic powder
1 tbsp white pepper powder
1 tbsp red chilli paste
1 red onion thinly sliced
8–10 tender stem broccoli
Sesame oil


Marinate the meat with ginger/garlic paste, soy sauce, vinegar, oyster sauce and leave for atleast an hour.

Method:

1. In a wok add some sesame oil, add the chopped garlic, chilli flakes,green chilli and onions. Sauté till lightly golden.

2. Add the meat and stir fry it. Once the meat turns brown, add the bbq sauce and rest of the marinade.

3. Stir in the red chilli paste, white pepper powder and add little water to make desired gravy. Cover and cook on slow flame for atleast 30-40 mins until meat is tender.

4. Season well and add broccoli, cover and cook for few mins until broccoli is cooked.

Can be eaten with noodles and rice depending on preference.

Beef Stroganoff

A simple classic perfect for a family meal.. juicy tender strips of beef infused with the creamy sauce.. can be eaten with pasta, rice or spaghetti depending on ones preference.

Ingredients:

1/2 kg sirloin steak cut into strips

1 tbsp butter

1 tsp olive oil 

1-2 chopped garlic 

4-5 large chestnut mushrooms, chopped

3 medium onions, sliced.

1 cup milk

1/2 cup heavy cream

1 tsp Dijon mustard 

1 tbsp Philadelphia cheese 

1 tsp Paprika powder

Freshly crushed Pepper powder

1 tsp Garlic powder

1 tbsp dried mixed herbs

Freshly chopped parsley 

1 tsp Worcester sauce

Method:

1. Marinate the beef with Worcester sauce, garlic powder and salt. Keep for 30 mins.

2. In a skillet pan, heat the butter and add olive oil to avoid the butter from burning. Fry the beef until golden on both sides for few mins. Remove and keep aside.

3. In the same pan add chopped garlic, once they start to leave an aroma add the onions and fry until lightly golden. 

4. Add the mushrooms and once they soften add the beef.  Pour in the milk. Once it comes to a boil add paprika, season with salt and pepper.

5. Stir in the cream, Dijon mustard and cream cheese. Mix in the dried herbs. 

6. Cook on a low flame until beef is tender. If you feel it’s drying a little add water accordingly.  If your sauce is thin then add a spoonful of flour if needed to thicken. I have not used flour in my recipe.

7. Sprinkle with freshly chopped parsley and serve hot.

Spicy Crab

Crab is one of my favourite dishes, I would spend hours even as a child enjoying and making sure I have sucked the juices from the tentacles and shells.

This is a simple quick but delicious recipe. We enjoyed it with rice and shark ambotik.

Ingredients:

4-5 blue crabs, cleaned, halved, add salt and keep aside
6-8 curry leaves
4-5 cloves garlic, chopped finely
1 inch ginger, chopped finely
1-2 green chillies, finely chopped
2 small red onions, chopped finely
1 vine tomatoes, chopped finely
1/2 tsp whole cumin
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp paprika powder
freshly chopped coriander
Salt & Pepper for seasoning

Method:

1. In a deep thick bottomed pan, heat oil, add the cumin seeds, once they start to splutter, add the curry leaves, chopped ginger, garlic,green chillies.

2. Add the onions, once they start to soften add the tomatoes. Cook until the oil separates and turns nearly into a paste. Add in the coriander, turmeric powder and cumin powder . Cook for few minutes.

3.  Add the crabs and stir till well coated.

4. Add little water if required. Sprinkle the paprika powder and check for seasoning. Cover and cook on low heat until crabs are done.

5. Sprinkle freshly chopped coriander and serve hot.

Chapatti flour bread

I did not have whole wheat flour to bake Goan styled poie/flatbread so I tried my own version using a mix of chapati flour and normal bread flour.. it turned out surprisingly soft and delicious.

Ingredients:

1 cup Chaki Atta - wheat flour
2 cups normal bread flour
1 egg
1 sachet instant dry yeast
4-5 tbsp warm milk or water
1 tbsp olive oil
1/2 tsp sugar
Salt for seasoning

Method;

1. In a bowl, mix all the ingredients except for the olive oil and knead well.

2. If it gets sticky add the olive oil to the palms if your hand and continue kneading until soft.

3. Cover and store in a dark place/cupboard for an hour.

4. You will see that it has risen, punch the air out and knead again.

5. Cut into equal portions and roll into circles/ovals. Use the atta flour for dusting if needed.

6. Place in a tray brushed with little oil and cover. Leave for 30-40 mins.

7. Preheat oven. You can brush the bread tops with melted butter if you wish.. I dusted a bit of flour to give a rough texture.

8. Place in the oven and cook for 10 mins or until lightly brown.

9. Take the bread out of the oven and cover with a tea towel for 15-20 mins. This will help soften the bread.

10. Enjoy warm with your favourite gravy dish.

Pork Solantulem

This dish reminds of my childhood when I used to go visit my paternal grandparents in Curtorim. My shamai used to cook this dish in a kundem (earthen pot) , tasted absolutely divine. My version of the recipe turned out well and my girls really enjoyed eating the pork fat pieces, the meat was tender and the gravy was filled with flavour of the spices. The light gravy is tangy with a hint of spice. 

Ingredients

1 Kg pork belly, cut into small pieces

2 large onions, chopped

12 Kashmiri chillies

1 tsp coriander powder

1 tsp cumin powder

4-6 cloves of garlic, slightly smashed 

1 inch of ginger, cut in strips

10-12 kokum 

1 tsp turmeric powder 

1 small ball of tamarind, soaked in warm water 

6-8 peppercorns

1 inch cinnamon stick 

Salt for seasoning 

Method:

1. Apply salt to the cut meat and leave overnight to marinate.
2. In a pressure cooker add the meat and all the ingredients except the tamarind.
3. Cover and cook for 2 whistles. 
4. Open the cooker, stir and add in the softened tamarind pulp.
5. Cook again for another 2 whistles or until meat is tender. 
6. Enjoy with bread or rice.

You can prepare this dish a day in advance to let the flavours infuse.  
The next day in the morning I reheated the dish and added one slot green chilli whilst I brought it to a boil. 

Pimm’s cupcakes

This was fun to make and tasted lovely.. the colours are vibrant and remind you of summer...

Ingredients

For the cupcakes:

• 150g self-raising flour
• ½ tsp baking powder
• zest of 1 small orange
• 175g soft unsalted butter, cut into small pieces
• 175g caster sugar
• 3 medium eggs, lightly beaten
• 12 strawberries, hulled             

For the Pimm's syrup:

• 150ml Pimm's
• 50g caster sugar

For the Pimm's buttercream:

• 250g unsalted butter, softened
• 50ml semi-skimmed milk, at room temperature
• 2 tbsp Pimm's
• 350g icing sugar

To decorate:

• a few mint leaves
• thin slices of orange, cut into quarters
• thin slices of lemon, cut into quarters
• 6 strawberries, sliced in half
• 12 blackberries 
• Straws 

Method: 

• Preheat the oven to 180°C. Line a 12-hole cupcake tray with cupcake cases.
• Sieve the flour and baking powder into a large bowl. Stir in the orange zest.
• In a separate bowl, using an electric whisk, cream the soft butter and caster sugar together until light and fluffy. Alternately whisk in the beaten eggs and the flour mixture until combined. 
• Divide the mixture evenly among the cupcake cases. 
• Insert a whole strawberry into each cupcake 
• Bake in the oven for 25 minutes.
• While the cupcakes are baking, make the syrup. Gently heat the Pimm's with the sugar in a medium saucepan, stirring until the sugar has dissolved. Increase the heat and let it bubble for 5-7 minutes until thick and syrupy. Pour the syrup into a small jug.
• As soon as the cupcakes come out of the oven, prick the tops a few times with a toothpick and brush them with the Pimm's syrup. Leave to cool in the tray for 10 minutes, then transfer to a wire rack and leave to cool completely.
• While the cupcakes are cooling, make the buttercream. Using an electric whisk, mix together the butter, milk and Pimm's in a medium bowl until smooth. On a low speed, gradually add the icing sugar and continue to beat until smooth and thick. Transfer to a piping bag fitted with a 1cm star nozzle.
• Once the cupcakes are completely cool, generously pipe each one with the icing, then decorate with sliced strawberries, orange slices, lemon , blackberries and the baby mint leaves. 

Crescent shaped Sausage rolls

I remember eating these when I was a kid from 'Braganza stores' in Panjim market. My girls enjoy this as an evening snacks and can be eaten warm or cold.

Ingredients;

3 cups bread flour
1 sachet instant yeast
4-5 tablespoons warm milk.
1/2 tsp sugar
2 tbsp melted butter
1 egg

salt for seasoning
Drizzle of olive oil

For the stuffing

Goan sausages- see my recipe
1 large onion
salt for seasoning

Method:

For the sausage stuffing:

1. In a pan, saute onions and add the sausages. Season with salt in required. Cook until the onions are caramelised and the meat is cooked.

For the bread:

This is my basic bread recipe --


1. Mix the yeast and sugar in warm milk and leave till it froths for 5-10 mins.

2. In a bowl, add the flour and melted butter.  Rub together with your fingertips.  Season with salt and then add the yeast mix. Add the egg.

3. Knead well until soft. Don't worry if its sticky, rub little olive oil on your palms and knead till smooth. If you feel you need more liquid add little milk.

4. Cover and let in rest in a dark place for 1 hour. It should double in size, punch the air out and gently knead again.

5. I cut into equal portions and then shape. Roll nicely until you get your desired shape. For the crescent shape I roll into a circle and cut into 8 equal triangles.

6. Take each triangle and place a spoonful of stuffing at the bottom edge and then firmly roll to form a crescent shape.

7. Place in a tray (just brush the tray with little oil else it will stick) keep space between the bread as they will rise again.

8. Cover and keep for 30-40 mins as they will rise again.

9. Pre heat oven. Brush the bread with beaten egg or melted butter. Put in oven and cook for 12-15 mins on 200deg or until golden brown.

If you don't want to use milk you can use water in this recipe, but I prefer milk as it turns out softer.

Rissois de Camaraõ

Rissois is a Portuguese snack stuffed with prawn and cheese filling. These little melt in your mouth bites are served in most Goan households. I prefer the cheesy fillings but some people do prepare a dry version as well. 

Ingredients

For the dough 1 cup water 2 cups all purpose Flour 2 tbsps Butter Salt for seasoning
For the coating

Breadcrumbs 
1 beaten egg For the stuffing
200 gms prawns 1 tbsps Butter 1 tbsps Olive Oil 1 cup diced white Onion 2 cloves finely chopped Garlic 2 tbsps milk 1 tbsps Cornflour Freshly chopped parsley 1 cup grated cheese Salt to taste

Method:

1.  In a pan melt butter and sauté the prawns until tender and pink. Once cooled finely chop the prawns and keep aside

2. In the same pan add the Olive oil and saute the onion followed by the garlic and prawns.

3. Add the milk , stir and let it cook. To thicken the sauce stir in the cornflour. Take off the heat.

4. Add the parsley and mix in the cheese. Season with salt and pepper.

I always make this mix a day before and keep cool in the fridge as it’s easier to fill when cold.

5. In a pot , add the water, butter and salt and allow to simmer. Mix the flour and stir vigorously.

Take the warm dough and place it on a working surface. Knead the warm dough until smooth. I used cling film to help knead the warm dough as it’s too hot for my hands. 

6. Take half the dough and wrap the rest in clingfilm and keep in the warm pot. 

7. Roll the dough, sprinkle flour if needed or dough gets sticky. Roll until thin and cut the shapes with a circle cookie cutter.

8. Place a small teaspoon of the filling in the middle of the circle , using a cotton bud, dap water on the edges and then fold. Press the edges firmly else they will open whilst frying. 9. Coat the rissois in beaten egg and then in breadcrumbs. These can now be frozen to use later.

10. Deep fry until golden brown.. eat warm.. Enjoy!!!

Goan Pork Sausages

We have been wanting to try to make this for a while but never got around to do so, this lockdown we took up the challenge and made them over the long bank holiday weekend.

It takes a lot of patience and time but the end result is to fulfilling.

Ingredients:

1 1/2 kg pork belly
Rock salt
1-2 tbsp turmeric
Natural hog skin casings
Cooking twine

For the marinade

1 cup vinegar - apple cider is best
20-30 Kashmiri chillies
15-20 peppercorns
10-15 cloves
15-20 flakes of garlic
1 1/2 Inch ginger

2 inch cinnamon 
1 tbsp whole cumin

Method:

1. Cut the pork pieces into small pieces, apply rock salt and mix well. Put the meat in a big wide colander and place a weight, this is so that the water can be drained from the meat.

2. Occasionally remove the weight, drain the water. Mix again and place under weight again. I left this for 1 day. On the next day add turmeric and leave under the weight for another day.

3. On day 3, grind the masala. Apply to the meat and mix well. Keep in cool place and let it marinate for another day.

4. Using a funnel , fill the sausage casings and tie with twine depending on desired size required.

5. Let the sausages sundry for a further 2-3 days or smoke them if you prefer. I have left them to sundry as wanted it to be more natural.

Store in a cool place or fridge if you prefer.

Ragda Pattice

This is one of Mumbai’s famous street food chaat dishes.. it’s got a right balance of tangy, sweet and spicy flavours.

Ingredients

For the Pattice

4-6 potatoes boiled and mashed
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp chaat masala
1 tsp red chilli powder
1 tbsp turmeric powder
Handful of soaked poha (rice flakes)
Freshly chopped coriander
Salt for seasoning

For the Ragda

1-2 cups dried white peas , soaked overnight
1/2 tbsp turmeric powder
1 tsp chilli powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp dried mango powder
1 tsp whole cumin
1 tsp chaat masala
1 tsp Garam masala
Lemon juice
1 tbsp ginger/ garlic paste or freshly chopped ginger & garlic
1 green chilli chopped
Pinch of hing
1 red onion, finely chopped
Freshly chopped coriander
Salt for seasoning

For serving

Green coriander chutney
Tamarind chutney
Fine sev
Chopped onion, mixed with lemon and salt
Chopped tomato
Freshly chopped coriander
Chaat masala

Method:

1. To make the Pattice, mix all the ingredients and knead well. Season according to taste, if you like spice add chopped green chilli as well to the pattice. Make round balls and shape. Keep aside.

2. To make the ragda, in a pressure cooker, cook the peas add in turmeric and chilli powder. Season and cook on 3-4 whistles. When cooked slightly mash the peas with the spoon.

3. In a deep pot, heat oil and add whole cumin, once it starts to splatter add the hing.

4. Mix in the ginger, garlic, chopped chillies. Toss and then add the onions. Season and add the peas to the mix. Sprinkle rest of the masalas. Taste and season accordingly. If you like it more tangy add lemon juice. Finish off by sprinkling freshly chopped coriander.

5. To fry the pattice, heat a pan  and add oil. Shallow fry until golden brown.

6. To plate, add spoonful  of ragda , top with the pattice. Add more ragda ontop and then add the green/ tamarind chutney.  Sprinkle chopped onions, tomatoes, sev and coriander. Sprinkle chaat masala over and serve warm.

Grilled Baby Aubergines

This is a healthy side dish or can be a quick lunch on its own.. the colours and flavours are pleasing to the eyes and palate.

Ingredients

6-8 baby aubergines, slit in half
2-3 garlic pods, grated
1 red onion , cut in quarters
6-8 tender stem broccoli
6-8 baby corn, slit in half
Cherry tomatoes, I used different coloured varieties
1 red pepper, sliced
Olive oil
1/2 tsp coriander powder
1/2 tsp cumin powder
Mixed herbs
Salt and pepper


Method:

1.  In a bowl mix all the ingredients, season well.

2. In a preheated oven cook for 15-20 mins. You might need to keep an eye and remove the tomatoes and vegetables that are cooked before the aubergines.

3. If you like feta cheese you can add this as well a few mins before removing from the oven.

Serve warm.


I served this along with kebabs and roast potatoes , the girls really enjoyed it.

Garlic Herb steak with caramelised onions in white wine port

Steak is one of my all time favourite food.. I love it cooked medium rare and enjoy experimenting with different flavours.. I tried a different combo today and left me craving for more.

Ingredients

4 steaks, choose any cut of your choice
Asparagus
Sugar drop cherry tomatoes
Potatoes , cut in cubes
2 garlic pods chopped finely
Mixed herbs

Steak marinade

2 tbsp Worcester sauce
2-3 garlic pods chopped finely
1-2 tbsp mixed herbs
Olive oil

Steak sauce

1 large onion
1 red chilli
2-3 tbsp white wine port
Salt & pepper for seasoning
Drizzle of olive oil


Method:

1. Marinade the steak , season well and keep aside.

2.  On a baking tray mix potatoes, olive oil, herbs, chopped garlic, salt and pepper. Cook in a preheated oven for 20 mins until golden.

3. Place asparagus and tomatoes on another baking tray, drizzle olive oil and season, cook for 10 mins in oven until tender.

4. To prepare the sauce, drizzle olive oil, gently fry the onions, once golden add in the chilli. Sauté and add the wine. Season well with herbs, salt and pepper. Cook until onions are caramelised but be careful not to burn.

4. Heat a griddle pan, brush butter and fry the steak, depending on your preference. I normally fry 2 mins each side .

5. Serve hot with some garlic bread.

Japanese Chicken Ramen

This is an easy take on one of my favourite comfy food.. it’s a bowl full of goodness...

Ingredients

2-3 diced chicken breasts
6-8 garlic pods chopped finely
1 inch ginger chopped finely
2-3 pak choi
6-8 Shitake mushrooms
6-8 tender stem broccoli
2 red chillies, chopped
1 yellow pepper
1 red onion , chopped into chunks
2-3 spring onions
Soy sauce dark and light
Mirin
Ramen noodles
White pepper
Chilli oil
Chicken bones, if not chicken stock is fine .
2-3 eggs

Chicken marinade

2 tsp light soy sauce
2 tsp dark soy sauce
1 tsp oyster sauce
Red chilli flakes
1 tbsp chopped ginger
1 tbsp chopped garlic
Salt & pepper

Method

1. In a pot add add chicken bones, onions, stalks of pak choi, broccoli, spring onion, red chilli flakes, chopped ginger garlic and bring to a boil. Add ginger garlic depending on taste how you prefer. Mix in 1 tbsp dark,light soy sauce,1 tbsp Mirin. Bring to a boil.  Discard the bones after it has come to a boil.

2. Cook the ramen noodles in the boiling broth. When noodles are cooked, take noodles out and keep the broth to boil, add more water if needed. Taste and add more soy sauce if you need. Sprinkle white pepper.

3. In a wok, add sesame oil, fry the marinated chicken until cooked. Add some chicken to the broth but save some for topping.

4. In the same wok add chopped ginger/garlic, stir fry the mushrooms, pak choi, yellow pepper,  broccoli and red chilli. Don’t over cook as you need it tender. Sprinkle soy sauce and taste for seasoning.

5. In a separate pot, boil water and cook eggs for 6 mins. Once cooked insert the eggs in an bowl filled with ice. The yolks have to be nice and runny.

6. In a dish plate the ramen and broth, layer the stir fried veg, chicken and sprinkle chilli oil. Garnish with chopped chilli and spring onions.

Gobi (Caulifower) Manchurian

This is one of hubby’s speciality dishes.. he cooks it really well. It’s quick and easy indo Chinese recipe to be eaten with noodles or fried rice.

Ingredients

1 Cauliflower- florets cut into pieces
8-10 garlic pods, chopped finely
1 inch ginger, chopped finely
1 capsicum, chopped
2-3 spring onions, chopped finely
1 cup stock
1 tbsp light soy sauce (according to taste)
1 tbsp green chilli sauce
1 tbsp red chilli sauce
Sesame oil
I tsp cornflour mixed in water

For the batter

3-4 tbsp cornflour
1/2 cup plain flour
1 tsp ginger garlic paste
Salt & pepper for seasoning

Oil for deep frying

Method

1. Mix the batter into a paste, don’t make it to runny, it should be consistent enough to coat the cauliflower.

2. Deep fry the coated cauliflower and set aside.

3. In a pot, heat sesame oil, add chopped ginger & garlic, toss well.

4. Mix in the green, red chilli paste, soy sauce and capsicum. Stir so the capsicum is coated well.

5. Pour in the stock. Let it simmer, depending on the consistency add cornflour mixture if you need to thicken the gravy. Add the caulifower and mix gently so it is coated with gravy.

6. Add chopped spring onions and serve hot.

Roast chicken in a pot

An easy roast recipe cooked in a pot rather than oven. My marinade is influenced by similar spices used in cafreal. The chicken is very tender, moist and simply delicious.

Ingredients

1 medium chicken

2 onions sliced finely

2 potatoes, cut in circles

1 stock cube

Olive oil or butter

For the marinade

1 inch cinnamon stick

3-4 peppercorns

2-3 cloves

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 green chilli

1/2 bunch of fresh coriander

2 tbsp vinegar 

1/2 tsp sugar

3-4 garlic cloves

1/2 inch ginger

Salt according to taste

   

Method

1. Grind the masala and marinate the chicken overnight. Ensure you get the masala under the skin and make slashes underneath the skin. Massage the marinade well into the chicken. 
2. In a pot heat some butter/olive oil and place the chicken breast downwards and cook on low heat. Sprinkle the stock cube over the chicken. 
3. Add the sliced onions. Stir and cover the pot. Let the chicken cook on low heat.
4. After 20 mins, turn the chicken and baste with the juices that have been released.
5. Add the potatoes when the chicken if half cooked. Ensure that you don’t mash them. If they are cooked before the chicken you can remove and add them later whilst serving. 
6. I tend to turn it every 20/30 mins, and keep basting to ensure it’s moist and juicy. A medium chicken on low flame should cook in 1.5-2 hrs, check if it’s cooked by piercing on one side and juices run clear. 
7. Serve the chicken with roast vegetables or side salad.